White chocolate pastry cream
- Vegetarian
- Energy Kcal 316
- Carbohydrates g 36.6
- of which sugars g 34.7
- Protein g 6
- Fats g 16.2
- of which saturated fat g 8.97
- Fiber g 0.4
- Cholesterol mg 102
- Sodium mg 68
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 25 min
- Serving: 6
- Cost: Low
PRESENTATION
Sweet, creamy flavor instantly stands out with this white chocolate pastry cream—families usually love the way its smooth texture and rich taste turn simple desserts into something special. Light golden color and a silky look make it just right for birthdays, holiday celebrations, or even a regular weeknight treat when you want something DELICIOUS at home. You’ll spot those nice vanilla notes along with the real white chocolate pastry cream sweetness, which blends with cream puffs, eclairs, cakes, or even as a simple topping for fresh fruit. Kids and adults tend to go back for seconds since that soft, custardy filling feels just right between layers of cake, tucked inside pastries, or served up as a fancy pastry cream cup (great idea for a family party plate!). Home bakers like how easy, reliable, and fluffy this cream always turns out for special occasions.
Busy families notice that white chocolate pastry cream has plenty of great uses—classic cream puff filling, a surprise inside cupcakes, a filling for layered desserts, or as a pretty topping for custard desserts—seriously, it just makes everything feel a bit more special. Good texture, plenty of sweet taste, and those nice subtle chocolate flavors catch attention every time (plus, it helps desserts look AMAZING at family events). Many bakers prefer this homemade pastry cream over regular fillings, since it offers more flavor and looks impressive with barely any fuss. Works well for school bake sales, birthdays, and that random Wednesday night dessert craving... whenever you want something moist and comforting for the whole family. Reliable results keep home cooks coming back—it’s almost a secret weapon for make-ahead treats since white chocolate pastry cream keeps things looking good and tasting even better. For anyone building a collection of easy pastry cream recipes, this one ends up on repeat pretty fast. Simple, always tasty, and always a hit around the family table.
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INGREDIENTS
- Ingredients for 17.6 oz of cream
- Whole milk 1 cup (250 g)
- Egg yolks 2
- White chocolate 8.8 oz (250 g)
- Type 00 flour 2 tbsp (15 g)
- Sugar ¼ cup (50 g)
- Ingredients for 17.6 oz of cream without eggs
- Condensed milk 3.3 tbsp (60 g)
- Type 00 flour ¼ cup (20 g)
- Milk 1 cup (250 g)
- White chocolate 8.8 oz (250 g)
White chocolate pastry cream
To prepare the white chocolate pastry cream, chop the chocolate into shavings with a knife and set aside 1, then put the milk in a saucepan and heat it over low heat until it becomes warm 2. In the meantime, beat the yolks with the sugar using a whisk until light and frothy 3,
then add the sifted flour little by little 4 and finally the milk 5, now warm. Mix all the ingredients very well then transfer the mixture into a pot, filtering it with a sieve to remove any lumps 6.
Now let it thicken over low heat, stirring vigorously and often, for about 20 minutes 7. When the cream is thick, add the chocolate shavings and continue stirring for another 5 minutes until it melts completely 8. Your white chocolate pastry cream is ready: transfer it to a wide, shallow container, cover it with cling film to prevent a crust from forming on the surface 9, and once cool, store it in the refrigerator until ready to use.
White chocolate pastry cream without eggs
For those intolerant to eggs or simply prefer a lighter version, it is possible to make white chocolate pastry cream by replacing the eggs and sugar with condensed milk, here's how: chop the chocolate into shavings and warm the milk over low heat, then mix the sifted flour and condensed milk in a bowl (1-2). Gradually add the warm milk 3, continuing to stir to avoid forming lumps.
Transfer the mixture into a saucepan and let it thicken over low heat 4, stirring continuously. Finally, add the white chocolate cut into shavings and continue cooking until it is completely melted 5. The white chocolate pastry cream without eggs is ready 6: transfer it to a wide, shallow container, cover it with cling film, and once cool, store it in the refrigerator until ready to use.